A chocolate cake that even those strongly against refined-sugar-free couldn’t help but go back for more and more.
Ingredients
- 150g white flour
- 50g unsweetened cocoa powder
- 3/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 175g maple syrup or honey
- 230ml almond milk or rice milk
- 75g coconut oil, melted, plus extra for greasing
- 3/4 tsp apple cider vinegar
Icing
- 1/3 cup cocoa
- 1/3 cup olivani
- 1/3 tsp vanilla
- 1/3 cup maple syrup
- Fresh strawberries and chocolate shards to decorate
Method
- Preheat the oven to 180C. Lightly grease one 20cm springform round cake tins and line the bases with baking parchment.
- Combine all the dry ingredients in a large mixing bowl.
- In a separate bowl, mix together all the wet ingredients except the vinegar.
- Add the liquid mixture to the flour mixture and fold together.
- Stir the vinegar into the mixture, then immediately pour into the prepared cake tin.
- Bake in the oven for 30-35 minutes or until a skewer inserted in the centre of the cakes comes out fairly clean. Remove the cake from the oven and leave to cool for 10 minutes, then carefully turn it out on to a wire rack to cool completely.
Icing
- Process all ingredients in a food processor or blender until smooth and creamy.
